Department of Physiology, Institute of Nutrition and Food Technology, Universidad de Granada, Campus Universitario Cartuja s/n, 18071 Granada, Spain.
Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ), CSIC, Profesor Albareda 1, 18008 Granada, Spain.
Nutrients. 2020 Jul 23;12(8):2186. doi: 10.3390/nu12082186.
Cowpea is among the most cultivated legumes, with interesting agronomic and environmental properties, and great potential as a nutritious food. The nutritional value of cowpea can be improved by technological processing. In this study, we showed that natural fermentation improved bioavailability of protein, amino acids, and dietary essential minerals from cowpea in growing rats, thus strengthening its potential value as functional food or food supplement. Forty Wistar albino rats (48 ± 1.8 g), were fed one of four experimental diets ( = 10 rats per diet): casein, raw cowpea, fermented cowpea or fermented and autoclaved cowpea. Despite lower growth indices of raw and fermented cowpea protein (PER, FTI) than casein, fermentation enhanced apparent digestibility of arginine, leucine, lysine, methionine, phenylalanine, tyrosine, and valine, and true digestibility of essential amino acids, except for tyrosine and valine, compared to raw cowpea. On the other hand, autoclaving of fermented cowpea flour decreased apparent, as did true digestibility of sulfur amino acids. Regarding the nutritive utilization of dietary essential minerals, was a good source of available P, Mg, and K, while fermentation significantly improved the availability of P. Overall, cowpea was a good source of digestible essential amino acids and minerals and fermentation significantly improved its nutritional value that was not further enhanced by autoclaving.
豇豆是最受栽培的豆类之一，具有有趣的农艺和环境特性，并且作为营养食品具有巨大的潜力。通过技术加工可以提高豇豆的营养价值。在这项研究中，我们表明，自然发酵提高了生长大鼠食用豇豆中蛋白质、氨基酸和膳食必需矿物质的生物利用度，从而增强了其作为功能性食品或食品补充剂的潜在价值。40 只 Wistar 白化大鼠（48 ± 1.8 g）被喂食四种实验性饮食中的一种（= 每种饮食 10 只大鼠）：酪蛋白、生豇豆、发酵豇豆或发酵和高压灭菌豇豆。尽管生豇豆和发酵豇豆蛋白的生长指数（PER、FTI）低于酪蛋白，但与生豇豆相比，发酵增强了精氨酸、亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、酪氨酸和缬氨酸的表观消化率，以及必需氨基酸的真消化率，除了酪氨酸和缬氨酸。另一方面，发酵豇豆粉的高压灭菌降低了表观消化率，以及含硫氨基酸的真消化率。关于膳食必需矿物质的营养利用，豇豆是可利用磷、镁和钾的良好来源，而发酵显著提高了磷的可用性。总的来说，豇豆是可消化必需氨基酸和矿物质的良好来源，发酵显著提高了其营养价值，而高压灭菌并未进一步提高其营养价值。
